8 bone-in chicken thighs (2 to 3 lbs.) I used chicken tenders
2 tsp. olive oil
6 carrots, cut in 2 inch chunks
1 medium sweet onion, cut in narrow wedges
1 cup unsweetened coconut milk
1/4 cup mild (or hot) curry paste
Chopped pistachios, golden raisins, cilantro, and/or
crushed red pepper.
1. Trim excess skin and fat from chicken. In skillet cook chicken skin side down, in hot oil for 8 minutes or until browned. Do not turn thighs. Remove from heat; drain and discard fat.
2. In 3 or 4 qt. slow cooker combine carrots and onion. In a bowl whisk together half the coconut milk and the curry paste; pour over carrots and onion. Refrigerate remaining milk. Place chicken, skin side up, on vegetables. Cover. Cook on HIGH for 3 1/2 to 4 hours or on LOW for 7 to 8 hours. Remove chicken and skim off excess fat, then stir in remaining coconut milk. Top servings with pistachios, raisins, cilantro and crushed pepper. Makes 4 servings.
I made some bread from frozen dough and used my mini pans again. I wanted something 'crusty' to mop up the sauce from the stew! Enjoy!